# Moroccan Harcha with Semolina and Butter

> Harcha are Moroccan **coarse semolina** discs cooked in a skillet without yeast or an oven. The secret is letting the dough **rest for 15 minutes** after mixing so the semolina absorbs the milk — without this rest, it turns out sandy and crumbly.

**Moroccan Cuisine · 40 min · 6 servings · 270 kcal per serving**

Harcha is a classic Moroccan breakfast, served hot with honey, butter, or cheese. The most surprising thing about it is that it has only 4 ingredients and takes less than half an hour.

## Ingredients

- 400 g — medium-coarse semolina
- 100 g — softened butter (or ghee)
- 200 ml — warm milk
- 2 tbsp — sugar
- 1 tsp — baking powder
- 0.5 tsp — salt
- 3 tbsp — extra semolina for dusting
- 1 tbsp — honey for serving

## Method

1. **Rubbing the butter into the semolina** — Mix the semolina, sugar, salt, and baking powder, add the softened butter, and **rub it into the semolina with your fingertips for 5 minutes** until the mixture looks like wet sand. This rubbing coats the semolina grains with fat so the harcha turns out flaky.
2. **Adding the milk** — Pour in the warm milk **gradually** and mix with your hand until a **cohesive but not soft** dough forms. Do not knead — just mix until it comes together. Kneading makes the harcha tough.
3. **Resting — The crucial step** — Cover the dough and let it sit for **15-20 minutes**. The semolina needs this time to **absorb the milk and swell**. If you shape it immediately, the semolina will stay dry inside and the harcha will crumble when you flip it.
4. **Shaping** — Dust your work surface with semolina, roll out the dough to a thickness of **1.5 cm**, and cut into circles with a glass or cutter. Or take balls in your hand and press them. **Coat both sides with extra semolina** — this is what gives it that signature crispy crust.
5. **Cooking** — Heat a **dry non-stick skillet over medium-low heat** (completely without oil). Place the discs in and cook them for **5-7 minutes per side** until golden brown with golden patches. High heat burns the surface while the inside stays raw.
6. **Doneness test** — Properly cooked harcha **makes a hollow sound when you tap it**, and its edges look dry rather than shiny. If you are unsure, open one up — it should be tender and cohesive, not gummy.
7. **Serving** — Serve **hot**, split in half and filled with honey, butter, cheese, or jam. Harcha is best in the first hour — after that it firms up, but you can revive it by reheating it in the skillet for a minute.

## Tips

- Rub the butter thoroughly into the semolina before adding the milk — this ensures flakiness.
- The 15-minute rest is mandatory for the semolina to absorb the milk.
- Do not knead the dough; just mix until it comes together.
- Use a dry skillet without oil over medium-low heat.
- Coat both sides in extra semolina for a crispy crust.

## FAQ

### Why is the harcha crumbling?
You probably didn't let it rest long enough for the semolina to absorb the milk, or there wasn't enough milk. Let it rest for 15-20 minutes after mixing, and if it's still crumbly, add two tablespoons of warm milk and let it sit for another 5 minutes.

### Which semolina should I use?
Medium-coarse semolina is ideal — fine semolina gives a texture closer to cake, and very coarse semolina feels sandy. If you only have fine semolina, mix it with a little flour and expect a slightly different texture.

### Can I bake it in the oven instead of a skillet?
You can bake it at 180°C for 15-18 minutes, but the skillet is better — the crispy crust comes from direct contact with the hot surface. The oven yields a harcha closer to a biscuit.

### How long does it keep?
It's best on the day it's made. It keeps for two days in an airtight bag and can be revived by reheating it in a dry skillet for a minute per side. You can also freeze it after cooking for up to a month — reheat straight from the freezer on the skillet.

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Source: https://hanakoleah.com/en/moroccan-cuisine/moroccan-harcha-semolina-pancakes
Edited by: Marwa Mohamed
Last updated: 2026-10-22